80min 4 ppl
Vegan Carpaccio
20 minutes
2 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
185 kcalper person
Protein 3g
Carbs 12g
Fats 14g
About this dish
This elegant starter features paper-thin slices of marinated mushroom and beetroot that mimic the tender texture of traditional carpaccio, finished with a drizzle of truffle oil and fresh microgreens for a sophisticated, plant-based dish.
Allergy Info
Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- king oyster mushroomscleaned200 g
- roasted beetrootpeeled150 g
- fresh lemon juice1 tbsp
- garlicminced2 cloves
- fresh microgreensfor garnish15 g
Tins & Jars
- capersrinsed and chopped1 tsp
Spices & Seasonings
- saltto taste
- black pepperto taste
- fleur de selfor finishing1 pinch
Oils & Condiments
- extra virgin olive oil3 tbsp
- balsamic vinegar1 tbsp
- Dijon mustard1 tsp
- truffle oiloptional1 tsp
Utensils
- mandoline
- sharp knife
- small bowl
- whisk
- serving plate
- paper towels
Method
1
Trim the mushroom stems and wipe the caps clean with a damp paper towel; pat dry thoroughly with another paper towel.
Approx. 3 minutes
2
Using a mandoline or very sharp knife, slice the mushrooms lengthwise into paper-thin sheets (approximately 2mm thick) and arrange on a cold serving plate.
Approx. 5 minutes
3
Slice the roasted beetroot into paper-thin sheets using the same mandoline or sharp knife, and layer carefully over the mushroom slices.
Approx. 4 minutes
4
Whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, and capers in a small bowl until combined.
Approx. 2 minutes
5
Drizzle the dressing evenly over the mushroom and beetroot layers.
Approx. 1 minutes
6
Season with salt and black pepper to taste, then let rest at room temperature for 5 minutes to allow the flavours to meld.
Approx. 5 minutes
7
Garnish with fresh microgreens and a drizzle of truffle oil if desired, then finish with a pinch of fleur de sel before serving immediately.
Approx. 2 minutes
